New data from the World Health Organization shows foodborne illnesses continue to be a major global health threat, causing an estimated 866 million illnesses and 1.5 million deaths every year.
The updated findings, released by the WHO, highlight the significant impact of unsafe food and show that young children face the greatest risk of severe illness and death from contaminated food.
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Foodborne diseases can be caused by bacteria, viruses, parasites and harmful chemicals found in food and beverages. According to health experts, many cases can be prevented through proper food handling and preparation practices.
Experts recommend avoiding foods that are more likely to carry harmful pathogens, including undercooked meat, undercooked eggs, raw flour and unpasteurized dairy products.
They also advise thoroughly washing fruits and vegetables before eating them and keeping perishable foods refrigerated. Foods that require refrigeration should not be left at room temperature for more than two hours, experts say, as bacteria can multiply rapidly.
The WHO said improving food safety practices at home, in restaurants and throughout the food supply chain could help reduce the global burden of foodborne disease and save lives.
Health officials encourage consumers to follow basic food safety measures, including cleaning surfaces, separating raw and cooked foods, cooking foods to safe temperatures and storing foods properly.